The recipe is for two pies, since the crust takes one egg and that’s difficult to cut in half. Or maybe it’s not difficult, but who cares? Two pies are always better than one.
Chocolate petal crust
½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla
1¼ cups flour
½ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
Beat butter, sugar, egg, and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda, and salt; beat into butter mixture. Shape soft dough into two rolls, about 7½ inches long. Wrap each roll in wax paper or plastic wrap. Refrigerate several hours or overnight.
Heat oven to 375 F. Grease two 9-inch pie plates.
Cut each roll into 1/8-inch-thick slices. Arrange slices, edges touching, on bottom and up sides of prepared pie plates. (Spaces between slices will fill in during baking.)
Bake 8-10 minutes. Crust will be puffed up when you take it out. Drop the pie plates onto the counter from about an inch high to “flatten” the cust. Cool completely.
Cream Cheese Filling
8oz cream cheese
½ cup powdered sugar
4 oz whipped topping (1/2 a small tub)
Blend cream cheese until fluffy, add powdered sugar and whipped topping. Spread onto cooled chocolate crusts.
Chocolate Filling
2/3 cup milk
16 oz semi-sweet chocolate chips
3 cups mini marshmallows
4 oz whipped topping (1/2 a small tub)
Combine milk and chocolate chips in a double boiler. Stir until completely melted and smooth. Add marshmallows and continue stirring until completely melted and smooth. Remove from heat and cool to room temperature.
Fold whipped topping into cooled chocolate mixture until no streaks remain. Spoon over cream cheese filling. Refrigerate until firm, about 4 hours.